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Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.

Experience in the area

15 years with USDA as a research chemist. 25 years as a professor at Kansas State University and 3 years as President of R&R Research Services, Inc.


Mainly Cereal Chemistry but many others also


PhD in cereal chemistry

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
Teddy05/25/161010Top marks for knowledge and politeness, but .....
Norma04/27/16101010Thanks for the help. I needed someone .....
mahdi04/25/16101010I like it how u done but .....
Nicholas10/23/14101010Thank you very much for your prompt .....

Recent Answers from Carl Hoseney

2016-05-24 Questions needing (scientific) answers on corn puff production:

Ted,      As you know you have a number if problems. that probably cannot be easily fixed.  While the anti-oxidants are effective in slowing rancidity development there are still a number of questions

2016-05-21 Questions needing (scientific) answers on corn puff production:

Ted,  I would recommend you go to the AACC International press website.  Two books I would call your attention to are Principles of Cereal Science and technology and Breakfast Cereals and how they are

2016-04-27 Adapting overyeasted bread recipes:

Norma,         I would approach the problem as you suggest.  Going with a smaller yeast level and longer time should work.  Without knowing the complete formula it is difficult to suggest other changes

2014-10-20 Infusion Process:

Nicholas,  To me this seems to be diffusion at work.  The principle behind diffusion says that material diffuses from high concentration to low concentration.  When the solvent contacts the organic material

2014-10-14 phytates:

Dave,        Phytic acid can indeed block the adsorption of certain minerals.  Thus if you have a diet that is high in phytic acid and low in minerals you may have a problem.  However a bowl of oatmeal


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